June 16 Share

June 16 was the first delivery of the season.
It contained the following treasures: kohlrabi, bok choy, garlic scapes, radishes, scallions, russian kale, swiss chard, romaine, and two beautiful rosy quarts of strawberries
Swiss chard:

1. Frittata with garlic scapes, scallions and cheddar
2. Sauteed with garlic scapes and scallions then tossed with tortellini, lemon and romano

Romaine: 3 nights worth of salad with radishes, green onions and chick peas and/or roasted chicken
Strawberries: sliced and tossed with a little sugar and a pinch of salt. Add yogurt for breakfast
At the end of the week, Bok choy, kohlrabi, scallions, scapes, and Russian Kale remained.
Week 2
Contained: basil plant, broccoli, daikon, dandelion greens, garlic scapes, snow peas, radishes, red chard, romaine, scallions, strawberries
Strawberries:

1. Gave 1 quart to GB
2. Sliced and sugared for yogurt and Strawberry shortcake

Daikon

1. Made furikake
2. Made Japanese pickled daikon for sushi

Snowpeas were cooked with bok choy and rice for a quick lunch
Bok Choy

1. with snowpeas for lunch (see above)
2. with rice, tofu, snowpeas and scapes